Asparasgus with dill-potatoes and lemon honey glazed salmon

Sunday lunch … family together … feeling so good and enjoying a delicious meal …

Ingredients (4-6 servings )

8 small pieces of pink salmon ( skinless, boneless )

2 bunches of fresh asparagus

8 medium white potatoes

fresh dill

3 lemons

3 tbsp of pure honey

olive oil

salt , pepper and vegeta ( dried food seasoning ) – optional

Let’s start :

Peel, wash and cut in 1/2 inch size cubes the potatoes.

Bring a pot with water to a boil, seasoning with salt and add the potatoes. Boil them covered for about 15-20 minutes or until a fork goes easily in. Drain the water and put them back on the stove on low heat. Add 2-3 tbsp of olive oil 1 tsp of vegeta and fresh dill chopped. Keep them warm.

Wash and drain on paper towel the salmon pieces. Place them on a tray. Season them with salt, pepper and drizzle lemon juice and olive oil. Bake the salmon for about 10 minutes. Whisk together honey and lemon juice. Remove the salmon from the oven and glaze the pieces with the honey mixture, set the oven on broil and bake them for 10 more minutes or until a nice brown color set up on the top but be careful not to overcooked it .

Cut out the 1-1.5 inches of the asparagus ends and then cut them in pieces. place the asparagus on a tray and seasoning with salt and pepper. Drizzle with lemon juice and olive oil and bake it for about 10-15 minutes until done but crispy.